Much like the Cardamom Glazed Carrots we first introduced, this variation is equally sublime, but so much more suited for the autumn. Here, we focus on a more savory flavor since our root vegetables are mature and can stand up to a hearty spice combination. Nutmeg shares center stage with carrots in this recipe, and the aroma will tease your senses with hints of pumpkin pie spice. Use this recipe through the next few months of festivities, or switch it up and make a cold salad variation for tailgates or buffet service.
1 tablespoon butter
1 tablespoon olive oil
1 lb. carrots, peeled and chopped, about ¼ to ½ inch thick
½ teaspoon freshly ground nutmeg
½ teaspoon cinnamon
Pinch of ground clove
Sea salt and freshly ground pepper, to taste
¼ cup freshly squeezed orange juice
1” x 1” piece of fresh ginger, peeled and put through a garlic press, with juice
Zest of ½ an orange
Chopped Hazelnuts, toasted, and Cinnamon Sticks, for garnish (optional)
Heat olive oil in a large skillet over medium heat. Add butter and melt, stirring to incorporate. Add carrots, nutmeg, and cinnamon. Toss to combine the spices, then add a pinch of clove and season with salt and pepper. Increase heat to medium-high, and add the orange juice and ginger. Cover the pan and cook until carrots are just tender, about 10 minutes.
Remove the lid and bring to a boil, cooking off the excess liquid. Remove the pan from the heat, add orange zest and toss. Place in a warmed bowl, sprinkle with toasted chopped hazelnuts, and add cinnamon sticks as a decorative garnish. Serve immediately.
To toast hazelnuts:
Place peeled hazelnuts in a sauté pan and place over medium heat for about 3 minutes, tossing occasionally. As soon as the nuts begin to release their oils, remove from the heat and set aside to cool. Turn out the nuts onto a cutting board and coarsely chop. Reserve at room temperature until ready to use.
Cold Salad Variation:
Julienne the carrots or chop into a small dice. Blanche the carrots in a large pot of boiling, salted water until just crisp-tender, about 3 to 5 minutes, depending on the size of the carrots. Shock in an ice water bath to preserve the bright orange color and to stop the cooking process. Drain the carrots and lay out on clean kitchen towels to absorb any additional water. Place in a large bowl and toss with 2 tablespoons fruity olive oil, spices, seasonings, orange juice, and zest. Let stand at room temperature for up to one hour to allow the flavors to develop, or keep refrigerated up to 8 hours before serving. Toss before serving, adjusting seasoning as needed.
Recipe and photo by Donna Marie Zotter